You can almost hear the Christmas Carols in the background and imagine the smell of this dish wafting through the house as you read this recipe! A traditional favourite on Christmas day, that provides plenty of leftovers, this Glazed Christmas Ham recipe is sure to delight all your Xmas guests!
Erindale Farm Butchery
– 1 leg of ham (These guys really look after you!)
Safeway for all the other goodies
– 1/2 cup ginger beer
– 2 table spoons seeded mustard
– 1/3 cup maple syrup
– 2 table spoons marmalade
– 1/3 cup brown sugar
– 20-30 whole cloves
To start we pre-heat the oven to 180C.
Next step, place the ginger beer, combined with the mustard, maple syrup, marmalade & sugar in a small sauce pan and bring to the boil. Allow this to simmer for 10 mins or until reduced and syrupy.
While reducing the glaze, remove the skin from ham. Our tip to do this is, use a sharp knife to carefully remove skin while keeping as much fat as possible on the ham. Sometimes I find it is often easy to get my hands between the skin and fat and slowly use my fingers to push the skin off.
Put skin aside but don’t throw it away, you can keep it to store your ham! – more on that later.
Use your sharp knife to score the fat in a diamond pattern and push one whole clove into each of the diamonds.
Next, cover the bottom of a large roasting/baking tray with an inch of water and insert a roasting rack. Place ham on rack and baste all over with 1/2 the glaze.
Place in oven and cook for approximately 1 hr and 15 mins, basting with remaining glaze every 20 mins or so.
Keep an eye on the ham towards the end of cooking to avoid the sweet glaze catching – depending on the size and shape of your ham it may take a little shorter or longer to get the finish you want!
To store any left over ham, keep it on the bone and wrap in the skin you had previously put aside. Soak a ham bag (calico bag) in water with 2 table spoons of vinegar and place the left over ham in bag on a plate in the fridge. It can remain in the fridge for up to 2 weeks if you ensure the bag remains moist. Alternatively you can remove all meat off the bone and freeze portions for later use.